Lemon scallops

Scaloppine with lemon: the simple but tasty recipe to eat without sacrificing flavour.

A different way of cooking veal, an idea to enjoy it in the best way: scallops with lemon are a tasty and fresh second course. The ingredients are few but simple and the recipe is quick: you won't have to have a lot of time to make it ( 20 minutes is enough !). Ready to get started ? Let's see the recipe for lemon escalope together!

Preparation of scallops with lemon

1. Begin flouring the meat on both sides, removing excess flour which could otherwise create lumps.
2. Heat the butter (or two tablespoons of oil) in a large pan and once hot, place the already floured slices of meat and brown them on both sides.
3. Pour in the lemon juice and let everything thicken , in this case you can also lower the heat if needed.
4. 3-5 minutes will be enough: after the necessary time your lemon scallops will be ready to be enjoyed.

If you want, once the crust has been created on all sides, you can also blend the meat with half a glass of white wine, let the alcoholic part evaporate and only then add the lemon juice. If you prefer this version with wine, here is a very simple video recipe to follow step by step:

storage

You can keep the lemon scallops for a couple of days in the fridge , tightly closed in an airtight container.

Which meat to use for scallops: advice

It is important, as always when talking about meat dishes, to choose the most suitable one, taking advice from your trusted butcher: if there is a little fat on the slices, this will make the recipe tastier. Usually for scallops with veal, either rump or walnut are used. The important thing is that the meat is thin and uniform: use a meat mallet if necessary.

How to prevent the flour from coming off the meat? One of the tricks is not to let the already floured scallop rest , but to proceed with this last step only before cooking the meat. This way you will prevent your escalope from getting ruined and the result not being what you hoped for.